1 lb elbow macaroni, cooked according to the package directions
1/2 cup sour cream
1 pint half and half
1 pint heavy cream
1 lb Velveeta cheese
2 1 lb. bags shredded cheddar cheese
Set oven to 350 degrees.
In a greased 9x13 pan, add the macaroni. With your hands, mix in the sour cream and 1 lb cheddar cheese. Set aside.
In a medium sauce pan over medium heat, add the half and half, heavy cream and Velveeta. Whisk constantly until Velveeta is melted and mixture is heated through. Pour over the pasta and spread evenly with a rubber scraper. Use enough sauce to barely cover the pasta. You will not use all the sauce.
Spread the cheddar cheese evenly over the top. Bake for 30 minutes, or until the cheese is melted.
*Stay close cause this can burn easy
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